The famous Dal Kachori of Himachal is made from urad dal. It is very tasty. Its preparation takes a lot of time. Traditional kachoris are very big in size.
1.
First of all, soak the yeast in 3-4 tsp lukewarm water.
2.
Put the flour in a big vessel. Add yeast water to it. Knead this dough softly with lukewarm water. Cover it and keep it for 3 to 4 hours.
3.
Remove all the water from the soaked urad dal. Now take a mixer jar and grind it by adding lentils, onion, green chili salt, red chili powder, coriander powder and asafoetida. Keep in mind that there should be no water in the dal.
4.
Divide the fermented dough into equal portions of the size you want kachoriyas.
5.
Take a portion of the dough and spread it by applying a little dry flour on the hand. Now put the mixture of urad dal in it and close it and flatten it slowly by hand. Keep in mind that we do not have to fill the mixture too much otherwise our kachoris will break.
6.
Heat oil in a pan, when the oil becomes hot enough, fry these kachoris one by one on low flame till they become golden and crispy from both the sides. Traditional kachoris are made in large sizes in Himanchal.
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